SOUR CREAM & APPLE COFFEE CAKE
Make and share this Sour Cream & Apple Coffee Cake recipe from Food.com.
Provided by Darlene Summers
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl mix nuts, cinnamon, and 1 cup of the sugar; set aside.
- Cream butter and the rest (1 cup) of sugar, beating until light and fluffy with electric mixer on high.
- Add Eggs one at a time, beating after each addition.
- Add vanilla.
- Add flour, baking powder, salt and baking soda, beating well.
- Add sour cream; mix well.
- Spread 1/2 of the batter in a 9 or 10 inch square pan.
- Top with all of the slices of apples. Over the top of the apples put 1/2 of the nut, sugar, cinnamon mixture.
- Add remaining batter and then sprinkle remaining nut mixture over all.
- Bake at 350° for 40 minutes or until knife inserted in center comes out clean.
- Set out of oven on wire rack for 30 minutes.
- Loosen edges, lift out and let cool.
Nutrition Facts : Calories 396.9, Fat 19.3, SaturatedFat 8.2, Cholesterol 64, Sodium 309, Carbohydrate 53.4, Fiber 1.9, Sugar 35.1, Protein 4.8
FANTASTIC APPLE SOUR CREAM COFFEE CAKE
This addition of sour cream in this coffee cake makes it so moist and delicious! This is one of my all-time favorite cake recipes, I have even made this cake with fresh blueberries adding in 1 tsp almond extract to replace the vanilla, or you can even add it in when using apples --- this cake is fantastic without the topping and just used as a white cake --- I usually double the brown sugar topping and spread half of the cake batter in the pan then sprinkle half of the topping then top with remaining batter, the batter will not really cover the topping mix if you are using a 13x9-inch pan but not to worry it will bake together just fine and besides you will be sprinkling the remaining batter on top anyway! --- serve this with whipped cream or ice cream, *SO* delicious!
Provided by Kittencalrecipezazz
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan (this can also be made in an 11 x 7-inch baking pan).
- In a mixing bowl, cream the shortening and sugar for a couple of minutes.
- Add in the eggs and vanilla or almond extract (if using); beat for about 5 minutes.
- In a bowl, sift together the flour, baking powder, baking soda and salt.
- Add to creamed mixture alternating with sour cream.
- Fold in the apples.
- Spread the batter into prepared baking pan.
- In a small bowl, combine the nuts, brown sugar, cinnamon and butter.
- Sprinkle the nut mixture evenly over the batter.
- Bake for 35-40 minutes, or until the cake tests done.
SOUR CREAM APPLE COFFEE CAKE
I wish I could give credit where it's due, but I don't remember where this recipe originated. It seems as soon as this coffee cake is out of the oven, my family has it eaten!
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.
Nutrition Facts :
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
APPLE SOUR CREAM COFFEE CAKE
Make and share this Apple Sour Cream Coffee Cake recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 21
Steps:
- For Topping: Blend walnuts, brown sugar, flour, cinnamon in processor until nuts are finely chopped.
- Add butter and cut in using on/off turns until clumps begin to form.
- (Can be made 1 day ahead) Cover and chill.
- For Filling: Mix apples, sugar, cinnamon, and lemon juice in a bowl.
- For Cake: Preheat oven to 350F.
- Butter 13 x 9 x 2 inch glass baking dish.
- In a small bowl, whisk sour cream and buttermilk to blend.
- In a medium bowl, sift flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and both sugars until creamy.
- Add eggs, one at a time, beating well after each addition.
- Mix in lemon juice and vanilla extract.
- Beat in dry ingredients alternately with sour cream mixture in 3 additions each, mixing just until smooth.
- Spread half of batter in prepared pan.
- Spoon apple filling on top of batter.
- Spread remaining batter over filling.
- Sprinkle with topping.
- Bake cake until tester inserted into center comes out clean, about 45 minutes.
- If the top starts browning too quickly, cover with foil.
Nutrition Facts : Calories 438.6, Fat 22.4, SaturatedFat 10.9, Cholesterol 80, Sodium 366.6, Carbohydrate 56, Fiber 2, Sugar 35.5, Protein 5.5
SOUR CREAM APPLE COFFEE CAKE
Light or low-fat sour cream, while ideal for topping things, is not ideal in baking recipes. Use regular sour cream in all your baked goods.
Provided by Anna Olson
Categories Citrus,dessert,eggs and dairy,fruit,Main Ingredient,nuts
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
- In another bowl, combine all ingredients for topping. Toss half of the topping with the sliced apples. Scrape the coffee cake batter into a greased 8-inch round cake pan and level. Cover cake with apples and sprinkle remaining topping over. Bake for 55 to 60 minutes, until a tester inserted in the center of the cake comes out clean.
- Serve warm or at room temperature.
- Yield: 1 8-inch round cake
APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
- In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
- To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
- To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
CLASSIC SOUR CREAM COFFEE CAKE
This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
QUICK APPLE STREUSEL COFFEE CAKE
Steps:
- Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.
SOUR CREAM APPLE COFFEE CAKE
Another great recipe given to me by a friend. Make sure the apples don't touch the sides of the bundt pan....this will prevent the cake sticking to the pan.
Provided by dojemi
Categories Breads
Time 1h20m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream together the sugar and shortening.
- Add eggs, sour cream, vanilla, flour baking soda and salt.
- Beat till smooth.
- In a separate bowl, mix together the sugar, cinnamon and nuts.
- Grease a tube of bundt pan.
- Pour 1/2 of the cake batter into the pan.
- Add 1/2 of the sugar/cinnamon/nut mixture.
- Add 'all' of the apples.
- Add remaining batter.
- Add remainder of the filling.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 4519.1, Fat 233.9, SaturatedFat 68.7, Cholesterol 524.2, Sodium 1970.5, Carbohydrate 557.5, Fiber 24.6, Sugar 321.5, Protein 69.9
APPLE CRUMBLE COFFEE CAKE
Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
- Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
- Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
- Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
- Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
- Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
- Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 76 g, Cholesterol 95 mg, Fat 34.1 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 13.1 g, Sodium 434.9 mg, Sugar 48.1 g
MAKEOVER APPLE COFFEE CAKE
This sugary-topped apple coffee cake is a delicious way to get your family out of bed in the morning. Our pros lightened the original up, but this makeover version is still scrumptious to the core! -Denise Snyder, Lemoyne, Ohio
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be sticky). , In a small bowl, combine the walnuts, sugars and cinnamon. Spread half of the batter into an 11x7-in. baking dish coated with cooking spray. Top with apples; sprinkle with half of the topping. Gently top with remaining batter and topping., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 266 calories, Fat 10g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 169mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
DYLAN'S APPLE CREAM COFFEE CAKE
This tried-and-true recipe remains my favorite today. This cake tastes wonderful. The apple filling keeps it moist. Apple Cream Coffee Cake is always on my menu for brunch and good for snacking at any time of day!
Provided by jcounts
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
- Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
- Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 51.2 g, Cholesterol 59.8 mg, Fat 13.8 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 273 mg, Sugar 30 g
CRUNCHY PECAN, APPLE & SOUR CREAM COFFEE CAKE
This moist, scrumptious sour cream coffee cake's got it all going on-from a caramel-apple filling to a crunchy pecan-streusel topping.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 18 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350°F.
- Combine 1 cup cereal, 1/2 cup nuts, brown sugar and cinnamon in large bowl. Mix 1/3 cup flour and remaining cereal in medium bowl; cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 3/4 cup of the nut mixture for streusel topping.
- Mix 1-3/4 cups flour, baking powder, baking soda and salt in medium bowl. Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
- Toss apples with lemon juice. Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
- Pour half the cake batter into 9-inch springform pan sprayed with cooking spray; top with remaining nut mixture and apples. Drizzle with 1/4 cup caramel sauce; cover with remaining cake batter. Sprinkle with streusel topping.
- Bake 10 min.; sprinkle with remaining nuts. Bake 45 min. or until toothpick inserted in center comes out clean. Drizzle with remaining caramel sauce. Cool 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
APPLE SOUR CREAM CAKE
Love this cake! It is very moist, but not overly sweet. I got this recipe from a friend, who got it from a friend, who got it from a friend...
Provided by Kim127
Categories Dessert
Time 55m
Yield 15-18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Grease a 13 x 9 x 2 baking pan.
- Cream butter and sugar.
- Add eggs and vanilla, beat well.
- Sift together flour, baking soda, baking powder, and salt.
- Add dry ingredients to the first mixture alternately with 1 cup sour cream.
- Stir in chopped apples.
- Spread evenly in greased pan.
- Mix together ingredients for nut topping.
- Sprinkle over batter.
- Bake for 35-40 minutes.
SOUR CREAM COFFEE CAKE
Make and share this Sour Cream Coffee Cake recipe from Food.com.
Provided by Caryn
Categories Breads
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- STREUSEL TOPPING AND FILLING-------------------.
- Combine the sugars, nuts, and cinnamon together.
- Reserve 3/4 cup to use as a filling.
- To the remainder add the flour, butter, and vanilla; mix well until it forms a coarse, crumbly mixture for the streusel topping.
- BATTER-------------------.
- Preheat oven to 350°F.
- Prepare a 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured; set aside.
- In a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and vanilla.
- In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend.
- Add the butter and remaining sour cream.
- Mix on low speed until the dry ingredients are moistened.
- Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure.
- Scrape down the sides.
- Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
- Scrape down the sides.
- Reserve about 1/3 of the batter and scrape the remainder into the prepared 9-inch springform pan.
- Smooth the surface, preferably with a small angled spatula.
- Sprinkle with the streusel filling*.
- Drop the reserved batter in large blobs over the streusel filling and spread evenly with a spatula.
- Sprinkle with streusel topping.
- Bake 55 to 65 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
- (Move aside a small patch of streusel before testing.) The cake should start to shrink from the sides of the pan only after removal from the oven.
- Cover loosely with buttered foil after 45 minutes to prevent over browning.
- Let the cake cool in the pan on a rack for 10 minutes.
- The cake will have a level top.
- Loosen the sides with a small metal spatula and remove the sides of the springform pan.
- Cool completely before wrapping airtight.
- If you wish to remove the bottom of the pan, slide a cardboard round at least 9 inches in diameter between the parchment and the bottom when the cake is completely cool.
- *Optional: 1 heaping cup of sliced 1/4-inch thick Granny Smith Apples sprinkled with 2 teaspoons lemon juice OR 1 heaping cup of frozen peaches, thawed on paper towels and slice 1/4 inch thick while still partially frozen.
- Either of these fruits may be placed on top of the streusel filling prior to dropping the reserved batter in large blobs.
Nutrition Facts : Calories 670.4, Fat 39.2, SaturatedFat 18.9, Cholesterol 174.4, Sodium 196.3, Carbohydrate 74.2, Fiber 1.9, Sugar 37.7, Protein 8
APPLE CREAM CHEESE COFFEE CAKE
A nice little pick-me-up on a cold winter morning .
Provided by countrycooker67
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tub pan.
- Beat cream cheese and confectioners' sugar in a bowl until smooth; set aside. Beat 1 cup white sugar and butter in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in apples and vanilla extract.
- Combine flour, baking soda, and baking powder in another bowl; stir into apple mixture. Add sour cream, stirring until batter is just combined. Pour half the batter in prepared tube pan. Spread cream cheese mixture over batter in tube pan; cover with remaining batter.
- Mix walnuts, 2 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle over batter.
- Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 34.1 g, Cholesterol 64.4 mg, Fat 16 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 7.8 g, Sodium 213.5 mg, Sugar 19.1 g
APPLE CREAM COFFEE CAKE
This tried-and-true recipe is from my grandmother's collection, and it remains my favorite today. This cake tastes wonderful-the apple filling keeps it moist, and the crispy crunch of its nut mixture makes it seem forever fresh. Apple Cream Coffee Cake is always on my menu for brunch, and good for snacking at any time of day!
Provided by Taste of Home
Time 1h
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, combine the nuts, cinnamon and remaining sugar., Spread half of the batter in a well-greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter, then with remaining nut mixture. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully lift cake from pan bottom.
Nutrition Facts : Calories 248 calories, Fat 11g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 212mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
OLD FASHIONED SOUR CREAM COFFEE CAKE WITH APPLE-NUT FILLING
A classic old fashioned recipe because you cook the apple filling before adding it to the cake. We loved it!
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
- Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
- Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
- Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
- Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
- Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
- To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.
APPLE AND SOUR CREAM COFFEE CAKE
You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.
- Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.
Nutrition Facts : Calories 602 g, Fat 33 g, Fiber 3 g, Protein 8 g
APPLE COFFEE CAKE
Tart sour cream flavors this moist apple cinnamon coffee cake covered with brown sugar and crunchy nuts. The yield is two pans, so you can serve one and freeze the other for a busy morning or unexpected company. -Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes (9 servings each).
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes. , For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.
Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE-SOUR CREAM CAKE
Bake up a creamy coffee cake with our Apple-Sour Cream Cake recipe. Our yummy Apple-Sour Cream Cake is best served warm at brunch time, or anytime really!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour, oats and 3/4 cup sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of 9-inch springform pan sprayed with cooking spray.
- Beat cream cheese, remaining sugar and cinnamon in small bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved crumb mixture and nuts.
- Bake 50 to 55 min. or until golden brown. Cool 15 min. Run knife around rim of pan to loosen cake; remove rim. Serve cake warm or at room temperature.
Nutrition Facts : Calories 280, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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